Jamie Oliver Cornish Pasty

This one hits different. Jamie Oliver Cornish Pasty isn’t just food—it’s a warm memory wrapped in golden pastry. That flaky crust, that cozy filling… something about it felt like autumn, even though it was a damp Tuesday in May. I threw it together after a long day, hair a mess, kitchen a warzone. It still turned out magic. The scent of sage and nutmeg clung to my jumper. (inspired by Jamie Oliver)

Ingredients Needed

Pastry bits:

• 1 cup (250 g) butter, yeah the real stuff
• 1 1/4 cups (300 ml) hot water, just off the boil—mind your fingers
• 4 cups (500 g) plain flour, plus extra for dusting
• 1 egg, beaten like your life depends on it
• A good handful (30 g) cornmeal or polenta for a bit of crunch

Filling—hearty and honest:

• 1 red onion, chopped like you mean it
• 2 tablespoons olive oil (or a generous glug)
• 4 boneless chicken thighs, cut into bitey chunks
• 1/2 small butternut squash, peeled and cubed—watch your thumbs
• 1 carrot, peeled and chopped rough
• 1 medium potato, cubed to match the rest
• A handful of fresh sage or thyme, leaves picked and chopped
• Nutmeg, just a whisper or 3–4 gratings
• 1 1/4 cups (300 ml) chicken stock
• 2 generous splashes of Worcestershire sauce
• 1 tablespoon plain flour, to pull it all together

How To Make Jamie Oliver Cornish Pasty

1. Making the dough: Set the oven to 180°C (350°F). Gas Mark 4 if you’re old-school. Melt the butter into the water. When it’s steaming like a foggy window, take it off. Stir in the flour, sea salt too—don’t skip it. Mix till it pulls together into a soft blob. Sling it onto a floured board. Shape it, gentle now. Chill it in the fridge, covered, for half an hour. Or longer if you forget about it. I did.
2. The filling—where the love is: Warm your oil in a big pan. Drop in the onion, give it a good 10 minutes until it’s melting and soft. Then the chicken. Sizzle it till it colours up. Squash, carrot, potato—toss them in, stir it all around. Feels like a proper stew now. In go the herbs. Then nutmeg. Chicken stock, Worcestershire, the flour to pull it together. Let it bubble low and slow until it thickens into a rich, glossy mess. You’ll smell when it’s right.
3. Pastry rolling: Flour the counter, roll the dough thin—but not see-through. Divide in half. Use a cereal bowl to trace circles, 6 inches across. You’ll need eight. Re-roll scraps, it’s worth it.
4. Stuff and seal: Dust those rounds with flour. Pile the filling in the middle. Egg around the edge. Fold, press, crimp with your fingers. Like sealing a secret. Do it properly—no one wants a leaky pasty.
5. Bake it golden: Greaseproof paper on trays. Bit of cornmeal underneath. Lay your pasties down. Brush tops with egg, more cornmeal. Bake 30-35 minutes until they look irresistible. They should be hot, flaky, messy—in the best way.

Why I Love This Recipe

I made this the night my mate came over with a bottle of cider and bad news. We sat on the kitchen floor eating pasties straight from the tray, burning our fingers. Everything felt briefly okay. It’s that kind of food—quietly heroic.

Recipe Tips

• Keep the dough cold—makes it easier to roll, stays together better.
• Chop everything roughly the same size. Not perfect, just close.
• Taste the filling. Always. Season till it sings.
• Crimp like a champion. Keeps your filling where it belongs.
• Use fresh herbs if you can. Dried works, but fresh, Whole different vibe.

How To Store This Jamie Oliver Cornish Pasty

• At Room Temperature: Don’t leave them out too long. A couple hours, tops.
• In the Fridge: Tucked into a box, they’ll keep 3 days easy.
• In the Freezer: Wrap each one tight—cling film, then foil. Then into a bag. Keeps 3 months.
• Reheating: Oven’s best—180°C, 10–15 minutes. Microwave works if you’re desperate. Go slow.

Let’s Answer a Few Questions!

Can I cheat with store-bought pastry?
Yep. Life’s short. Just grab a good one.

What if I don’t fancy chicken?
Beef. Pork. Lamb. Whatever’s in the fridge. Just cook it properly.

How thick should the filling be?
You’ll know. It should cling to your spoon, not drip.

Can I chuck in some cheese?
Go for it. Cheddar’s great. Toss it in right at the end.

Why does my pasty always split open?
Too much filling, or lazy sealing. Take your time. Press those edges.

Nutrition Facts (per serving)

• Calories: 329
• Carbs: 32g
• Protein: 13g
• Fat: 16g
• Sugar: 2g
• Fibre: 2g
• Sodium: 448mg

Try More Recipe:

• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Mince And Onion Pie
• Jamie Oliver Steak And Mushroom Pie